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Taste of France: Quiche Lorraine Recipe

Perfect for lunch, dinner or supper, the quiche Lorraine is a wonderfully delicious dish to serve your guests this summer.  

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The quiche Lorraine is a classic French recipe beloved by many - and we can see why, with its indulgent ingredients of cheese, bacon and cream, all encased in a buttery pastry. Quiche Lorraine can be enjoyed fresh from the oven or cold. It can be served for lunch, dinner or supper and alongside a refreshing, seasonal salad. What’s more, you can pack your quiche Lorraine into a hamper and enjoy on a picnic under the sun.

Invite guests round for a simple lunch or dinner and enjoy the tastes of France together. Here’s our very delicious and simple quiche Lorraine recipe. 

Ingredients

Pastry:

350g plain flour

140g unsalted butter – cold and cubed

1 tsp salt

1 egg

Ice water

Filling:

250g bacon (streaky or lardons), chopped

125g cheese (cheddar or gruyere), grated

250ml double cream

100ml whole milk

5 large eggs

Fresh nutmeg, grated

Salt and pepper

Chopped chives, for garnish                      

How to Make Quiche Lorraine

Method

1. Add the flour, salt and butter in a bowl and use your fingertips to rub the ingredients together until it resembles breadcrumbs.

2. Add one egg yolk and a few tablespoons of ice water until the pastry comes together in a ball.

3. Turn out the pastry onto a floured surface and knead together. Once kneaded, use the dough to line a loose-bottomed flan tin. Chill in the fridge for 30 minutes.

4. Preheat the oven to 220C and remove the pastry from the fridge. Prick the pastry case all over with a fork (to prevent air bubbles) and line the base with parchment paper and baking beans. Place onto a baking sheet and bake for 10 minutes before removing the beans and paper and baking the empty case for another 10 minutes, or until lightly browned. Remove from the oven and trim any overhanging pastry. Allow the pastry to cool.

5. Reduce the oven's temperature to 180C.

6. Heat a large frying pan or sauté pan and cook the bacon until browned and crispy. Use a slotted spoon to transfer the cooked bacon to kitchen paper to absorb any excess grease. Leave the bacon juices in the pan.

7. Crack the remaining eggs into a large mixing bowl and whisk in the cream, milk, nutmeg, salt and pepper and some chives. Place the bacon and cheese at the bottom of the pastry shell, making sure to spread it evenly.

8. Carefully pour in the egg mixture until it almost reaches the top and carefully transfer the quiche to the oven. Alternatively, if you’re worried about spilling, pull out the oven tray and place the bacon and cheese filled pastry on top. Pour in the egg mix and slowly slide the oven shelf back in place.

9. Bake for 40 minutes or until the quiche is brown on top with a gentle wobble in the middle. Remove from the oven and serve warm or cold, with a sprinkle of chives on top.              

Everything you need to serve up a delicious quiche Lorraine:

Non-Stick Loose Bottom Quiche Tin 25cm / 10inTypical Price £13Only £9Shop Now
ProCook Ceramic Baking Beans 600gTypical Price £12Only £7Shop Now
ProCook Acacia Rolling Pin 45cmTypical Price £22Only £14Shop Now
ProCook Stainless Steel Mixing Bowl 26cmTypical Price £23Only £16Shop Now